By Stephanie Strom, The New York Times
MOUNT VERNON, Wash. – The latest piece of equipment at the Bread Lab, a heavenly smelling corner of the Washington State University campus here, is a tortilla press, a gift from Chipotle Mexican Grill.
The lab is working on a project for the restaurant chain that says it wants to improve the quality of mass-market food. The goal: create a tortilla that is as soft, pliant and tasty as something an abuelita may make in her kitchen, but one that can be produced on a vast scale.
Read all of this article and see a slide show of photos by Ian C. Bates in the New York Times here.
